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Kids cooking (1)

CULINARY BOOTCAMP FOR TEENS AND YOUNG ADULTS (rising 9th graders and up)

June 27 @ 5:00 pm - 8:00 pm
|Recurring Class (See all)
Daily until June 29, 2016

3 PART SERIES on Monday, Tue, Wed June 27 - 29 from 5-8PM (duration 3 hours each lesson). $ 225 So you want to learn how to really cook? Here's your chance. In this course, you will become well-versed in the fundamentals of cooking. Your assignments will include hands-on training in knife skills, roasting, sautéing, steaming. At the end of class, students will eat what they made for dinner. Lesson 1 - Monday June 27 at 5PM (duration 3 hours)…

General

EVERY DAY COOKING SKILLS SUMMER SERIES with Martha Stafford

July 19 @ 5:30 pm - July 21 @ 9:00 pm
|Recurring Class (See all)
Weekly on the same day until July 21, 2016

Lesson 1 Tuesday July 19 at 5:30PM (duration 3,5 hours) In this class we will cover the importance of buying seasonal local vegetables, knife skills (slicing, dicing, julienning, chopping, mincing), stocking the pantry, cooking pasta correctly and making a delicious no cook summer vegetable pasta sauce.  Lesson 2 Wednesday July 20 at 5:30PM (duration 3,5 hours) Lesson 2 will be sautéing fish and simple pan sauces, blanching and refreshing vegetables, macerating fruits for simple fruit desserts, identifying fresh herbs and their food combinations…

Low country boil

CULTURE AND CUISINE – SOUTH CAROLINA LOW COUNTRY COOKING

July 23 @ 6:00 pm - 9:30 pm

In this partial demo, partial participation class you will learn about low country cooking traditions. We will create a fun interactive low country "boil" called Frogmore Stew, that is served on the table, no plates, and eaten with your fingers. We will also feature recipes from a cookbook by Pat Conroy, the respected novelist, who passed away this year. Pat was a passionate cook and a native of South Carolina. Cocktail Pecans Frogmore Stew Spicy Slaw Corn Bread Apple Cobbler…

knife skills

KNIFE SKILLS with Martha Stafford

July 27 @ 5:30 pm - 8:00 pm

You will learn how to choose, sharpen and store a high quality chef's knife. We will cover the following skills: knife grips, slicing, dicing, julienning, chopping, mincing, chiffonade. Local seasonal vegetables will be used and a light fresh meal prepared. TO REGISTER FOR THIS CLASS CLICK HERE.

'09-10-18 small photographer pics (14)

CLASSIC FRENCH COOKING INTENSIVE – 5 part series with Tom Whitehead

September 12 @ 9:00 am - September 16 @ 12:30 pm

Ability level: Intermediate/advanced. This is a full participation, fast paced class covering a lot of material. All ingredients will be sourced locally when possible, all dairy, eggs, cheese and vegetables will be organic. Maximum number of participants 8. Monday September 12 from 9AM-12:30PM -   Fish Starting with a whole salmon, students will learn to scale, fillet, skin, and  pinbone the fish and learn the following techniques:  roasting, sautéing, smoking, gravlax and  rillettes. There will be an introduction to butter based sauces and…

'09-10-18 small photographer pics (14)

A NIGHT IN THE PROVENCE – CELEBRATING THE WORK OF ROGER VERGE with Tom Whitehead

September 24 @ 6:00 pm - 9:30 pm

Famed chef and restaurateur Roger Verge (April 7, 1930 - June 5, 2015) was considered one of the greatest chefs of his time. His first restaurant, Moulin de Mougins located near Cannes, opened in 1969 and eventually earned 3 Michelin Stars. It was a training ground for such culinary stars as Alain Ducasse, David Bouley and Daniel Boulud. Verge's style exemplified the fresh and local way we cook today, but in his day it was a quite a departure from…

Roger

DINNER IN MOUGIN – CELEBRATING THE WORK OF ROGER VERGE with Tom Whitehead

October 1 @ 6:00 pm - 9:30 pm

Famed chef and restaurateur Roger Verge (April 7, 1930 - June 5, 2015) was considered one of the greatest chefs of his time. His first restaurant, Moulin de Mougins located near Cannes, opened in 1969 and eventually earned 3 Michelin Stars. It was a training ground for such culinary stars as Alain Ducasse, David Bouley and Daniel Boulud. Verge's style exemplified the fresh and local way we cook today, but in his day it was a quite a departure from…

ROGER VERGE Book

ROBUST FLAVORS OF PROVENCE – CELEBRATING THE WORK OF ROGER VERGE with Tom Whitehead

October 22 @ 6:00 pm - 9:30 pm

Famed chef and restaurateur Roger Verge (April 7, 1930 - June 5, 2015) was considered one of the greatest chefs of his time. His first restaurant, Moulin de Mougins located near Cannes, opened in 1969 and eventually earned 3 Michelin Stars. It was a training ground for such culinary stars as Alain Ducasse, David Bouley and Daniel Boulud. Verge's style exemplified the fresh and local way we cook today, but in his day it was a quite a departure from…

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TERMS & CONDITIONS


Classes are non-refundable. If you cannot attend a class for which you have registered, you must call at least 48 hours prior to the class in order to receive a class credit. 24 hour cancellations or no-shows will be billed in full.This applies to gift certificates as well. You may send someone in your place if you cannot make it to class.

GIFT CARDS

Perfect for every taste!

The Charlottesville Cooking School offers gift cards, the perfect gift for the food lover in your life. Give them a gift that is both fun and practical — cooking lessons!


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